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These Giant Reese’s Pieces Chocolate Chip Cookies are everything you could want in a single treat. It truly doesn’t get better than this
Chocolate + peanut butter. That’s a winning combination if there ever was one.
These cookies contain an obscene amount of the best mix-ins you could ask for: chocolate chips, peanut butter chips, and Reese’s Pieces.
They’re so big they look like they belong behind a bakery case display.
They’re slightly crunchy on the outside, soft yet chewy throughout, with oozing bits of chocolate in each bite. Pure heaven!
I hope you love these peanut butter-packed cookies as much as I do!
How to Make Giant Reese’s Pieces Chocolate Chip Cookies
How to Shape Giant Peanut Butter Cookies:
- To make them delightfully large, roll dough into 1/4-cup size balls, then flatten slightly before baking.
- The result is a cookie as big as your hand with the perfect amount of thickness.
- Use a 1/4-cup (aka 4-Tablespoon) cookie scoop to make giant cookies.
- If you’d like to make regular-sized cookies instead, roll the dough into 2-tablespoon-sized balls and bake for about 10 to 12 minutes.
- Use this medium-sized cookie scoop to make regular-sized cookies.
How to Avoid Dry Peanut Butter Cookies:
- Use a creamy peanut butter. I prefer Skippy. We haven’t tried this recipe using natural peanut butter.
- Be sure to measure your ingredients correctly – particularly flour.
- Flour is so easy to accidentally overmeasure, which can create cakey, dense, tough cookies that don’t spread.
- Measuring your dry ingredients accurately is one of the best ways to improve your baking.
- I’m a huge advocate for weighing ingredients. It’s a time-saver and ensures accuracy.
- Learn more about how to measure ingredients correctly, and why this is so important, in this post here.
How Long Do Giant Reese’s Pieces Chocolate Chip Cookies Stay Fresh?
These Giant Reese’s Pieces Chocolate Chip Cookies actually stay nice and soft for days after they’re baked. Store at room temperature in a ziptop bag or airtight container for three days.
Can I Freeze Peanut Butter Chocolate Chip Cookies?
Sometimes nothing compares to a cookie so fresh it’s still warm from the oven! This dough freezes wonderfully, so you can bake fresh cookies whenever the craving strikes. Get my tips on how to freeze cookie dough, and how to bake from frozen, here.
More Delicious Cookie Recipes:
Also, if you’d like more tips on customizing your cookies to make them thick, thin, chewy, crispy, cakey, or soft, then check out my free Cookie Customization Guide here.
Step-by-Step Recipe Video:
-
3
cups
(381 grams) all-purpose flour
-
1 1/2
teaspoons
baking soda
-
3/4
teaspoon
fine sea salt
-
1
stick (113 grams) unsalted butter,
at cool room temperature
-
1/2
cup
(135 grams) creamy peanut butter
-
1
cup
(200 grams) packed light brown sugar
-
3/4
cup
(150 grams) granulated sugar
-
2
large eggs
-
1
tablespoon
milk
-
1
tablespoon
vanilla extract
-
1
cup
(170 grams) semisweet chocolate chips
-
1
cup
(170 grams) peanut butter chips
-
1
cup
(170 grams) Reese’s Pieces
-
Preheat the oven to 350°F. Line baking sheets with parchment paper.
-
In a medium bowl combine the flour, baking soda, and salt. Set aside.
-
In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes. Add the eggs, milk, and vanilla and beat until combined.
-
On low speed, gradually add the flour mixture and beat until just combined. Add the chocolate chips, peanut butter chips, and Reese’s Pieces and beat until just combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.
-
Roll the dough into 1/4-cup balls and place on the prepared baking sheets. Flatten the dough balls into 1/2-inch thick disks.*
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Bake for 12 to 15 minutes, or until the cookies are light golden brown at the edges. Place the baking sheets on cooling racks and let cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
*This post was originally published in 2013 and updated in 2023 with additional recipe tips. Photos by Jess Larson.
🙂
Planning on making you say…. I only have chocolate milk, almond milk and half and half. Would any of those work in place of milk?
Hi Ashley! I’m sorry but we haven’t tried any substitutions such as these, so we can’t say for sure! I definitely wouldn’t recommend using chocolate milk though. Let us know how it goes if you give one of the other substitutes a try 🙂
Can the cookies be made smaller (1 or 1.5 TB scoop) and if so, what would the ecommended baking time be? TY!
Hi Didi! We’ve tested making the dough balls into 2-tablespoon sized balls and baking them for about 10-12 minutes and they turned out perfectly. Feel free to adjust from there if you’d prefer even smaller cookies, though I do highly recommend making the giant ones at least once… they’re absolutely delicious! 🙂
I just discovered your website and purchased your book. I love how you explain the science behind the recipes.
Q: I want to make all kinds of giant cookies like the Reese one. Can I use this recipe as a base and improvise different ingredients like macadamia nut/ white chocolate etc..
Thank you for the inspiration
Hi Norbert! We are so glad to hear that you’re enjoying Tessa’s wonderful recipes! Yes, feel free to replace the mix-ins in this recipe (or any cookie recipe!) with any other mix-in of your choice – just be sure to keep the volume/weight of alternate chocolate chips, nuts, etc the same written in the original recipe. Happy baking 🙂
These cookies were delightful, my whole family loved them!
Can I omit the tablespoon of milk or substitute it with something else?
Hi Dalena! We haven’t tried omitting or substituting the milk in this recipe, but they should still work okay if you omit it, or replace it with a dairy-free milk, half and half, or water. The milk in this recipe assists in softening the texture of the cookies, and helps the cookies brown, so replacing or omitting the milk will alter the end result slightly. Let us know how it goes! 🙂
Hi! Can I use 1/2 bread flour and 1/2 AP flour in this recipe?
Hi Brittani! We haven’t tried that with this recipe, but that should definitely work just fine! Let us know how it goes 🙂
I made these cookies today and they are delicious!
Thank you Tessa for sharing !!!
Super creamy and yummy cookies! Love making these but they never last long!
I made these to bring to a Halloween get together. My roommate is gluten free, so I subbed one to one gluten free flour, and these came out amazing. They are so soft and chewy with the perfect little crunch on the outside. Delicious peanut butter taste, and festive with the fall colored Reese’s Pieces.
Wonderful! So happy to hear your substitute worked perfectly and that they were such a hit! Thanks for sharing 🙂
We love these cookies in our house! However, I have the same problem as Maureen… my dough turns out super crumbly. I don’t over mix and I follow everything to a T. Thoughts?
Hi Jeannelle! So glad to hear how much you love these cookies 🙂 I’m thinking your crumbly dough could be due to either not using a digital scale to measure the ingredients or possibly the type of peanut butter used. Would you be able to share the brand and type? Some ingredients also don’t like to play “nice” either lol, like the Reese’s Pieces which are a little larger and more slippery than chocolate chips.
Hi Emily! I use Jif creamy peanut butter, but I’m thinking it may be the amount of flour is slightly off. I don’t use a scale, just a measuring cup. Thank you!
Do you have a suggestion for substituting the Reese’s pieces? Sadly you can’t get them where I live 🙁 thanks!:)
Hmmm I’m not sure! If you have any type of peanut butter/chocolate candy pieces, it should work ok! Maybe peanut butter m&m’s? Not quite the same taste, but they’d still be delicious!
HOLY COW!!! Or HOLY PEANUT BUTTER?!?!? So I knew with these ingredients, these cookies had to be good. Good is an understatment. These cookies are phenomenal. Every bit has a chocolate chip, PB chip, AND Reese’s Pieces. They are soft and chewy…and they are SO big that I could almost not finish one. My husband had no trouble finishing three though!!
haha!! I’m so happy these were a hit! They’re full of peanut butter and chocolate for SURE (the best combination, in my opinion) 🙂
I made these cookies twice. First time didn’t have peanut butter chips so I used some mini peanut butter cups they were a hit with my son. The second batch I followed the recipe and they were just as delicious!
Love all your recipes
I was in in the mood for something peanut butter, and I remembered that I had saved this recipe, and I knew this is the one I wanted to make. These are divine!!
Yay! So glad you loved these cookies!
Unreal recipe! Weighed everything so definitely got the best results that way. Mixed and baked perfectly. I think the milk helps keep it from crumbling. Delicious flavor and texture!
So glad you enjoyed these cookies!
These are fabulous! Perfect mix of chocolate and peanut butter – I’ve made them so many times, they’re always a crowd pleaser!
I love your recipes, please share more
Thank you so much for sharing 🙂 I made these cookies this evening, followed the recipe and baked it to a T! I found that 12min was the best baking time to get the golden colour, with 13min the corners began to get darker (still nice colour on the bottom tho). I also froze 8 cookies so I can bake fresh ones, someday soon. I am shocked at myself for doing that, even more so because I am expecting in September. I guess I really want these freshly baked because they are so good! I can’t wait til my sister tries them too! Thanks again!
Hi Tessa for this recipe can I use A natural peanut butter?
I made these cookies tonight and I love the size of them! They look perfect! I wish they were just a bit sweeter (surprising considering all of the chocolate, peanut butter and reese’s pieces!) and they had a flour taste to them. I weighed everything out on my food scale and baked them for 15 minutes. They weren’t underbaked and I used my kitchenaid mixer to mix everything. I’m not sure what went wrong.
Has your flour expired, Shannon? That’s the only reason I can think of!
No, it is still good. The next day the cookies tasted much better. No trace of a flour taste anymore! I’m not sure what changed but they were really good!
If you love peanut butter, make them! I made a batch and my husband couldn’t stop raving about them. The texture is soft but firm enough to hold all the mix ins. This recipe will definitely be in my regular rotation.
I made this recipe yesterday, but used dark brown sugar instead because I bought the wrong kind. The cookies are so good! I think I will need to bake them a little shorter time because I prefer them softer. I didn’t make them super big, so I’ll have enough to share at work. So glad I made them regular size, these are super addictive! Will definitely make them again! Thanks Tessa!
Girl. You had me at peanut butter COOKIE with 1 cup (EACH) of PB Chips, Choco Chips -and- Reese’s Pieces . . . come on now!!! I’ve not made these yet, but I know they’re going to be incredible. Also . . . fashion mention: That goldenrod pants suit with the navy dots . . . not everyone could pull that off, but YOU do!! Sassy!!
Hi Tessa,
I wanted to make these for my daughter’s party and was wondering if you’ve tried these on a smaller scale. Any thoughts on smaller size and baking time?
I’ve made them in the GIANT size and they are delicious!
Thanks!
Jennifer
I made the dough tonight and am planning on cookie them tomorrow. The dough seems kind of dry and “crumbley”. It tastes amazing though. Did I do something wrong? Can I add anything to fix it before I bake them?
Hello! Do you think these could be made into a bar cookie??
These are amazing! I’ve made them several times. They are just like those awesome, thick cookies you get from a professional bakery!
So glad you’re enjoying the recipe, Sarah! Thanks for sharing xo
I’ve loved the chocolate chip cookies they are the perfect soft cookie. We love your cinnamon rolls and these were absolute perfection. Maybe you can give us a recepue for a good M&M cookie? Not a chocolate chip cookie base with m&ms or a dry sugar cookie with m&ms stuck in it. The ones you use to get st the bakery that were soft & thick
can we use natural peanut butter?
These are really good cookies. I make these often
I JUST made these (literally… the 3rd batch is still in the oven!). They are easy to make and delicious. I made the recipe as written, including using 1 cup of each type of chip, and I didn’t find it too much, although I had to do a lot of mixing to get them all incorporated. Would probably have been easier if I added them 1 at a time and mixed in between. I used my retractable cookie (ice cream) scoop to scoop out the dough, and the back of my 1-cup measuring cup to flatten the cookies. I was tempted to leave the cookies in longer than when the edges turned golden, but I am glad I pulled them out as I think they would definitely have been overcooked. Mine are still warm, so not sure if they are a cookie that stays soft or not, but out of the oven they are AWESOME!! Highly recommend this recipe!!
Hey!!!! I just made these cookies and they are DE-LISH! Only thing I would change would be the amount of chocolate chips/reeeses. I would put HALF cup. I didnt have enough dough for a cup. Thanks!
Found you on Pinterest! My kidlets & I decided to have a baking eve tonight & were searching out peanut butter cookies with chocolate in it…and yours came up 🙂
They look so tasty!! Can smell them right now from the oven…a new follower 🙂
(Rachael @ Diamonds in the Rough)
I don’t ever write reviews for anything, but I just made these cookies and they are killer!!! They might be the best thing I have ever made, and I cook for a living. Seriously good, no joke.
Wow, what a wonderful compliment! Thanks so much Sarah!!
Hi would love to try these cookies but we have a nut allergy in our house. Could I just leave out the peanut butter or do I need to replace it with something?
thanks, great website,
Just made these tonight. We all loved them here in my household! The perfect texture, perfect indulgence of chocolate, peanut butter and candies. Thanks for such a great recipe!
Made these last night! ABSOLUTELY FABULOUS!!! I was worried that they were going to be too peanut-buttery and too rich, but it really is a perfect mix! They are so pretty to look at too! I’ll be making these again for a baby shower next weekend! Thanks for the recipe!
hey!
if you liked the fault in our stars, you should check out the author (john green) and his brother’s (hank green) video blog! (youtube.com/vlogbrothers)
also, i am quite looking forward to trying out this recipe tomorrow =]
The cookies would be perfect for when you’re reading a book. :)) Please do try reading Hopeless by Colleen Hoover. It’s surprisingly good.
Oh my goodness these look decadent!! Absolutely must try!
I’ve been eagerly awaiting this recipe since you teased the cookies on Instagram – I can’t wait to try them!! You can never go wrong with chocolate and peanut butter, especially when Reese’s pieces are involved 🙂
These cookies are gorgeous! The texture looks perfect. I can’t wait to make these! I read the comment about freezing the dough balls…I love doing that too! It makes it so easy to have a few freshly baked cookies anytime you want. So happy to have found your site!
These cookies look fanfreakingtastic!
I am reading The Fault in Our Stars right now. I am already so upset by it. I’m hoping for a happy ending but not holding my breath.
You had me at thick, chewy, chunky and soft! These look so fabulous!
These look incredible! I need them in my life!!
WOW – so thick and chewey and delicious looking, I have some reece’s lovers in my family who I know will LOVE these
Now those are some cookies! I love how they’re so big and studded with all of those tasty tidbits. I’m crazy about peanut butter and chocolate, so I know I’ll be wild about these. I think freezing half of the cookie dough balls is a fabulous idea. That would keep me from eating a half dozen a day, I think!
These look soooooooooo good!
These look to. die. for. I love chocolate & PB together too. I will have to try these next time I’m in the mood for cookies!
I don’t know if this is a silly question, but since I cook for only myself, I don’t like making a huge batch of cookies for just me. I know that I can freeze cookies after they are baked. However, I would prefer to freeze a dough and then either slice and bake as I would want a cookie, or in this case use a ball for a freshly baked cookie. Do you think this would be a good recipe for freezing? If not, are there other ones that you could recommend from your recipe collection? Thanks!
I definitely froze at least half of the balls of dough from this recipe. Most cookie dough recipes can be frozen just before they’re baked. I like to stick all the balls of dough I want to freeze on a small parchment lined baking sheet inside the freezer and freeze until the dough balls are hard. Then I’ll remove the dough balls to a resealable plastic bag. This way the dough doesn’t become stuck together in the freezer. Defrost at room temperature and bake per the recipe directions – you may need to add a minute or two to the baking time if the dough is still cold.
These look so soft and I love reeses pieces! I want to make these today!
these cookies look SO SO soft! they’re my FAVORITE type of cookie and you adorned them with my favorite candy 🙂 looking awesome, Tessa!!